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Broccoli Salad with Grapes, Bacon & Almonds

While most broccoli salads are served completely raw, I like to broil half of the broccoli just long enough to add a little char while keeping the crunch.
Course Salad, Side Dish, Vegetable
Cuisine American
Keyword almond, bacon, broccoli, grapes
Prep Time 5 minutes
Cook Time 5 minutes
Servings 4
Calories 587kcal

Ingredients

  • 2 heads broccoli, (about 1½ pounds), cut into florets
  • 1 cup halved red seedless grapes
  • 2 shallots, finely diced
  • 1/3 cup mayonnaise
  • 1 tablespoon white vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon granulated sugar
  • 6 strips cooked applewood smoked bacon, crumbled
  • ½ cup sliced almonds
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed

Instructions

  • Preheat oven to broil. Arrange half of the broccoli florets in a singe layer on an aluminum foil-lined baking sheet.
  • Broil the broccoli until parts are lightly charred, about 4 minutes. Remove and let cool. Add both the broiled broccoli and the raw broccoli to a large mixing bowl with the grapes and shallots.
  • In a small mixing bowl whisk together the mayonnaise, vinegar, lemon juice and sugar until the sugar has completely dissolved. Add to the broccoli mixture and toss to combine.
  • Add the bacon and almonds then toss to combine. Season with salt and pepper. Refrigerate for at least 30 minutes then serve.

Nutrition

Calories: 587kcal | Carbohydrates: 39g | Protein: 20g | Fat: 43g | Saturated Fat: 8g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 440mg | Potassium: 1364mg | Fiber: 12g | Sugar: 16g | Vitamin A: 1944IU | Vitamin C: 275mg | Calcium: 234mg | Iron: 4mg